Blueberry Buttermilk Cornbread with Molasses

blueberry buttermilk cornbread

Moist and pleasantly sweet this blueberry buttermilk cornbread recipe is suitable for breakfast or even dessert. It’s also delicious served alongside soup. 




  1. Preheat oven to 400 F and grease a 9” cake pan (round or square)
  2. In a large bowl whisk together the flour, cornmeal, baking powder, soda and salt.
  3. In another bowl whisk the butter with the sugar and molasses. Whisk in the eggs then the buttermilk.
  4. When well combined add to dry ingredients and stir gently until almost combined.
  5. Fold in blueberries.
  6. Scrape batter into prepared pan and bake for about 25 minutes, (until the edges are golden and pulling away from the sides of the pan, and the top springs back when lightly touched).  
  7. Cool in pan for 10 minutes before loosening the edges and turning out onto a cooling rack.

Delicious served warm with butter.


* Choose medium or coarse ground cornmeal for this recipe.

**To replace the buttermilk whisk 1/4 cup yogurt into 1 cup milk.

This recipe is lovely made without blueberries.